Very fresh, with a mellow and sweet aftertaste
Appearance & Taste
The tea includes no buds and no stem. The leaves are long and narrow, flat and oval-shaped, resembling melon seeds.
Very fresh, with a mellow and sweet aftertaste and a light chestnut aroma. Its sweet flavor can linger in the mouth and throat for a very long time. The higher the quality of the Lu’an Guapian, the lighter the taste.
Adjust the amount of tea based on your own taste
Suitable for Bottom Drop Methods.
- Warm the teaware with hot water. Discard the water afterwards
- Add 2 teaspoons of tea for tea cup/gaiwan (125ML), 4 teaspoons for glass (250ML) and 8 teaspoons for tea pot (500ML)
- Pour hot water (80–85°C) into the teaware until it is one-third full
- Tilt the glass cup, slowly rotating it two times (this is to ensure a better infusion)
- Pour hot water (80–85°C) into the teaware until it is seven-tenths full
- Infuse tea for around three minutes, if using gaiwan gongfu method, the first brew can be around 10s, the second time is around 60s, then gradually increase steeping time for subsequent brewing
- Drink until 1/3 of the tea is left before refilling
- Repeat a total of three times
- Gradually increase steeping time for subsequent brews.
Yu’an district, Lu’an City, Anhui province
Lu’an Guapian is one of the most famous traditional teas. It originates from Anhui province and is produced in Yu’an district, Lu’an City, and the Qitou Mountain area and the adjacent Jinzhai and Huoshan villages in the Dabie Mountains.
Soil types are complex in these mountainous areas. In the inner mountains is found mainly yellow-brown soil, including both common yellow-brown soil and mountain yellow-brown soil. It has several positive characteristics such as richness in organic substances and very good fertility and permeability. Soil in the outer mountains is yellow-brown soil but formed directly through parent material. This type of soil has an impermeable sticky layer, and fertility and permeability are very poor. Along the river and in the valleys is found mostly alluvial soil, also called ‘sandy loam’. This type of soil has deep layers with high fertility and good permeability. Tea plantations located in these lower areas are normally high-yield.
The climate in the region is humid. Annual relative humidity is 80%, so dryness is below 0.8.
Light energy resources are also abundant. There are around 2,000-2,230 hours of sunshine annually – an annual percentage of around 50%.
Harvest & Production
Timing & Ingredients
Ingredients: While other green teas use both leaves and buds, Lu’an Guapian is the only tea in the world which uses only leaves, with no stem or bud.
Picking Time: Leaf picking for Lu’an Guapian is very particular. Only the most delicate leaves are picked, without buds or stems. It is the only green tea for which every leaf is picked individually.
Only the second leaf on the branch is used – this is the freshest and most nutritious. The third and fourth leaves are too delicate and the water content is too high, meaning it is very hard to shape the leaves after frying.
The best picking time for Lu’an Guapian is around the Grain Rain (19, 20 or 21 April). Picking can last for around ten days. When the fourth leaf appears, the tea picker knows it is the right time to pick the second leaf. The first leaf is discarded since it wraps around the bud for a long time, which reduces its freshness. The second leaf unfurls to a length of about 3cm and accumulates abundant nutrients over a year while still keeping its freshness. One or two days after the second leaf is picked, the third leaf is also ready to be picked, and so on.
Around the beginning of summer (5, 6 or 7 May), as the temperature rises, the tea leaves will get old rapidly, and will no longer be usable.
Special Process: ‘La Lao Huo’ is the critical process for making Lu’an Guapian. In the process, two workers need to carry a drying cage containing the tea leaves up and down over a 1,000 ℃ charcoal fire continuously over 100 times. Producing dried Lu’an Guapian from the fresh tea leaves takes over a week. Lu’an Guapian is known as the most labor-intensive and time-consuming green tea.
Production Time: Spring